Tropical Carrot Cake Muffins

Prep:20minCook:30min

For coconut milk - after refrigeration overnight, the cream will have separated from the liquid. Drain the liquid and set aside, you will use only the cream for this recipe.

Updated at: Tue, 09 Jan 2024 21:06:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories284.9 kcal (14%)

Total Fat12.3 g (18%)

Carbs44.1 g (17%)

Sugars24.4 g (27%)

Protein4 g (8%)

Sodium100.2 mg (5%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the muffins:

1 cupwhole-wheat flour

or oat flour

½ cupoat flour

2 teaspoonsbaking powder

1 cupmedjool dates

pitted and softened

1 cupdried pineapple

softened in advance with a small amount of water

1 ½ cupscarrots

grated

½ cupunsweetened dried coconut

1 teaspoonground cinnamon

1 teaspoonground nutmeg

3 tablespoonsground flaxseeds

½ cupraisins

organic

For optional whipped cream icing:

1 x 15 ozcan full-fat coconut milk

refrigerated overnight, then liquid removed

4medjool dates

pitted

1 teaspoonvanilla bean powder

Instructions

Step 1

Night before: refrigerate coconut milk, soak pineapple

Step 2

Preheat oven to 350 degrees

Step 3

To make the muffins, soak pineapple in water for at least a few hours, but ideally overnight. Then drain pineapple of water. Combine all the ingredients (except the grated carrots and optional raisins) in a food processor and pulse until it's all in small pieces and sticks together. Pour the batter into a large bowl and evenly mix in the grated carrots and optional raisins.

Step 4

Use baking cups in the muffin tin and roll dough into 2 inch circles. Place each one in a muffin tin and flatten the tops. Bake for 30 minutes or until an inserted toothpick comes out clean.

Step 5

To make the whipped cream icing, soften mejool dates by soaking them in water in a small bowl. Heat them in the microwave for 30 seconds. Remove them from the water and add them to a large mixing bowl along with the ground vanilla.

Step 6

Remove the can of coconut milk from the refrigerator and skim off the solid 'crea' portion at the top. Place the cream portion into a medium mixing bowl.

Step 7

Use an electric hand mixer or a stand mixer (fitted with the whisk attachment) to beat the coconut cream with the softened dates and vanilla on medium until light, fluffy and soft peaks form or do this in a food processor.

Step 8

The icing will be thin now but firms up a bit upon chilling. Chill for about 4 hours. The icing will still be creamy, soft and smooth. Add to the top of the muffins.